CN1111956A - Method for seasoning kimchi - Google Patents
Method for seasoning kimchi Download PDFInfo
- Publication number
- CN1111956A CN1111956A CN95101351A CN95101351A CN1111956A CN 1111956 A CN1111956 A CN 1111956A CN 95101351 A CN95101351 A CN 95101351A CN 95101351 A CN95101351 A CN 95101351A CN 1111956 A CN1111956 A CN 1111956A
- Authority
- CN
- China
- Prior art keywords
- kimchi
- temperature
- seasoning
- taste
- predetermined
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000021109 kimchi Nutrition 0.000 title claims abstract description 104
- 238000000034 method Methods 0.000 title claims abstract description 45
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 14
- 235000019640 taste Nutrition 0.000 claims abstract description 35
- 238000012545 processing Methods 0.000 claims description 30
- 235000013311 vegetables Nutrition 0.000 description 22
- 235000021110 pickles Nutrition 0.000 description 10
- 241000220259 Raphanus Species 0.000 description 5
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000003990 capacitor Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- 238000010586 diagram Methods 0.000 description 3
- 238000005457 optimization Methods 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000001932 seasonal effect Effects 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 235000021108 sauerkraut Nutrition 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
Abstract
A method for seasoning a kimchi, capable of achieving optimum seasoning of a variety of kimchi in accordance with various kimchi seasoning control patterns made depending on the kind of kimchi, the favorite taste of user and the temperature of kimchi at the beginning point of seasoning, and thereby obtaining the favorite taste of user. The method includes the steps of predetermining a seasoning temperature depending on the kind of the kimchi to be seasoned and a desired kimchi taste, estimating a temperature of the kimchi at the beginning point of a seasoning of the kimchi and predetermining a seasoning time depending on the estimated kimchi temperature, seasoning the kimchi at the predetermined seasoning temperature for the predetermined seasoning time, and storing the seasoned kimchi at a predetermined storage temperature.
Description
The present invention relates to be used to handle the method for various kimchis such as pickles, more particularly, relate to a kind of like this method of handling kimchi, it can carry out the optimization process of various kimchis according to the kind of kimchi, the taste that the user likes and the various kimchi processing controls modes that the temperature of kimchi is done when handling beginning, thereby obtains the taste that the user likes.
Because kimchi can spontaneously ferment, traditional Korea's food is souring easily at room temperature, thereby can not long term storage keep its unique taste.Owing to this reason, the various methods of handling and store kimchi in refrigerator had been proposed.According to these known methods,, can make kimchi in long-time, keep good taste by means of controlling processing time and treatment temperature suitably.
But, general refrigerator utilizes the control mode of single standard to handle kimchi.With the control mode of this single standard, be difficult to handle well various requirement different disposal temperature and the kimchi of different disposal time.
Therefore, the purpose of this invention is to provide a kind of method of handling kimchi, it can carry out the optimization process of various kimchis according to the processing controls mode of the kind of kimchi, the taste that the user likes and the various kimchis that the temperature of kimchi is done when handling beginning, thus the taste that the acquisition user likes.
The object of the present invention is achieved like this: a kind of method of handling kimchi is provided, comprises the following steps: that the kind of the kimchi that basis will be processed and required taste pre-determine treatment temperature; Estimate the temperature of kimchi when handling beginning, and pre-determine the processing time according to the temperature of the kimchi of estimating; Under predetermined treatment temperature, kimchi is handled preset time; And the kimchi that stores processor is crossed under a storing temperature of being scheduled to.
From below in conjunction with finding out other purpose of the present invention more significantly the description of the drawings, wherein:
Fig. 1 is a sectional view of using the refrigerator of the inventive method;
Fig. 2 is the calcspar of control device of using the refrigerator of the inventive method;
Fig. 3 is the circuit diagram of control device shown in Figure 2;
Fig. 4 is the control method schematic diagram that explanation the present invention handles kimchi; And
Fig. 5 is the flow chart of kimchi processing method of the present invention.
Referring to Fig. 1, the there has illustrated the refrigerator of using kimchi processing method of the present invention.As shown in Figure 1, this refrigerator comprises: have the refrigerator body 1 of a top refrigerating chamber 2, the middle refrigerating chamber 3 and the kimchi process chamber 4 of bottom.The kimchi process chamber 4 of bottom is suitable for holding kimchi box 5, and it is used for handling and the storage kimchi.Below kimchi process chamber 4, laying kimchi and handling heater 6.The door 7 of refrigerating chamber is installed on the refrigerator body 1, is used for opening and closing refrigerating chamber 2.Refrigerating-chamber door 8 also is installed on the refrigerator body 1, is used to open and close refrigerating chamber 3 and kimchi process chamber 4.Display unit 9 is installed in the predetermined portions of the outer wall of refrigerating chamber 7, is used for the current operation of display refrigerator.Refrigerator also comprises: compressor 10 is installed in the back lower place of body 1, and is used for compression refrigeration gas; Evaporimeter 11 is installed in the below on the top of body 1, is used for evaporating the refrigerant gas of compression in compressor 10, thereby produces cold air; Cooling fan 12 is used for the cold air that is produced by evaporimeter 11 is blowed to the various piece of refrigerator; And a pair of windscreen 13,14 is used for controlling the cold air of introducing in refrigerating chamber 3 and the kimchi process chamber 4 respectively.Kimchi process chamber 4 is positioned at a side of the vegetable compartment (not shown) that is used for storing vegetables, and Temperature Detector RT is housed on display unit 9, is used for detecting the environment temperature around the refrigerator.On the upper surface of kimchi process chamber 4, temperature detection RA is housed, be used for detecting the temperature of salted vegetables process chamber.
Fig. 2 is the calcspar that the control device of the refrigerator of using the inventive method is described.
As shown in Figure 2, control device comprises: load drive device 15 is used for controlling the windscreen that cooling fan 12, kimchi are handled heater 6 and kimchi process chamber 4; Temperature-detecting device 16 is used for detecting the environment temperature around the refrigerator and the temperature of kimchi process chamber 4; And key input apparatus 17, be used for producing various key input signals, operation/stop instruction signal of representing menu selection signal, taste to select signal and control respectively according to the user.Control device also comprises: display unit 9 is used for showing the kind of selected kimchi, selected taste kind and ongoing treatment step; And microprocessor 18, be used for selecting output signal, and drive 15 the driving and the driving of display unit 9 according to selected kimchi processing controls mode control load from key input apparatus 17 according to the various kimchi control modes of its storage.
Fig. 3 is the circuit diagram of control device shown in Figure 2.As shown in Figure 3, load drive device 15 comprises phase inverter 11 to 13, is used for making the signal inversion of microprocessor 18 output port PA0 to PA2 output respectively, and relay R Y1 is to RY3, respectively according to the output signal on/off of phase inverter 11 to 13.When relay R Y1 to RY3 be switched on/when disconnecting, they are controlled cooling fan motor 12A, kimchi respectively and handle heater 6 and kimchi process chamber windscreen motor 14A.
Temperature-detecting device 16 comprises ambient temperature detection device 16A and kimchi chamber temperature checkout gear 16B.Ambient temperature detection device 16A comprises that the one end is added with the resistance R 1 of outside 5V voltage.Environment temperature detector RT is the part of composing environment temperature-detecting device 16A also.Environment temperature detector RT one end ground connection, the other end is connected with resistance R 1.Node between resistance R 1 and environment temperature detector RT is connected the input port PB0 of microprocessor 18 with capacitor C 2 by capacitor C1 resistance R 2.On the other hand, kimchi chamber temperature checkout gear 16B comprises that an end is added with the resistance R 3 of 5V external voltage.Kimchi chamber temperature detector RA also constitutes the some of kimchi chamber temperature checkout gear 16B.The end ground connection of kimchi chamber temperature detector RA, its other end is connected with resistance R 3.Contact between resistance R 3 and the kimchi chamber temperature detector RA is connected the input port PB1 of microprocessor 18 by capacitor C3, resistance R 4 and capacitor C 4.
Display unit 9 comprises that buffer B1 is to B3, the output port PD0 that is connected to microprocessor 18 is to PD2, and is applicable to the buffering of carrying out to the signal of the selected menu of representative, the controlled taste of PD2 output and the treatment step that just carrying out by output port PD0.Display unit 9 also comprises phase inverter I4 to I8, links to each other to PE4 with the output port PE0 of microprocessor 18 respectively, and is used for making the signal inversion of output from PE0 to PE4, and by the anti-phase signal of resistance R 8 to R12 outputs.Display unit 9 also comprises light emitting diode (LED) array, and led array is connected to buffer B1 to the output signal of B3 and from the output signal of phase inverter I4 to I8 in the mode of matrix, is used for showing various modes of operation.
With reference now to Fig. 5, the operation of the refrigerator of using kimchi processing method of the present invention is described.
At first, in kimchi process chamber 4, fill a kind of for example tender little radish pickles, cabbage pickles, pickle juice and seasonal kimchi.Then and the corresponding key input signal of the kind of kimchi produce by the menu selector switch SW1 of operated key input unit 17.The key input signal that is produced by key input apparatus 17 is sent to microprocessor 18.Microprocessor 18 is received after the key input signal of key input apparatus 17, determines whether the key input signal of being received is equivalent to the menu key input signal.When this key signals was equivalent to the menu key signal, microprocessor 18 was just selected a kind of from light red pickled radish menu, cabbage pickles menu, pickle juice menu, seasonal kimchi menu and storage menu according to the number of the menu key signal that is produced.According to selected menu, corresponding one is switched among the LED of display unit 9, thereby shows the menu of selecting as required.
After menu was selected, microprocessor 18 determined that the key input signal that receives from key input apparatus 17 is whether corresponding to the key input signal of taste control.When the key input signal of receiving is equivalent to the key input signal of taste control, microprocessor 18 just from the flavor of flat taste, flat taste/sauerkraut flavor, pickles flavor, flavor that pickles distinguish the flavor of/were transferred and modulation selection a kind of.According to selected taste, a corresponding LED of display unit 9 is switched on, thereby shows the taste of selecting on demand.After taste was selected, microprocessor 18 determined whether to operate/remove the key input from key input apparatus 17.
The operation of explanation key input apparatus 17 now.Switch SW 1 to SW3 open during, key input apparatus 17 is in inoperative state.When the user presses switch in SW3 of SW1,, in the switch of pressing, flow through electric current by means of being added on the corresponding ohmically 5V voltage of R5 in the R7.By means of this electric current, signal is added to the input port PC0 of microprocessor 18 to the corresponding input port of PC2.As a result, the key instruction of microprocessor 18 identification user inputs.
When the user need handle light red pickled radish and makes it have flat taste, he was just by twice menu selector switch SW1.Microprocessor 18 these operations of identification are then respectively at its output port PD0 and PE1 output high level signal.The high level signal of electricity output port PD0 output cushions in buffer B1, and is added on the anode of LED, so that show the kind of kimchi respectively.On the other hand, the high level signal in output port PE1 output is inverted into low level signal in phase inverter 15.Low level signal is added to the negative terminal of LED so that show tender pickled radish then.Thereby, be used for showing that the LED of tender pickled radish is luminous.This moment, all the other LED kept not working, because be added with high level signal respectively at its negative terminal always.When the user pressed a gauge tap SW2, microprocessor 18 was just discerned this operation and is exported high level signal at certain output port PD0 and PE0 respectively.Thereby, show that the LED of flat taste connects, thus the taste that explicit user requires.
When user's push/shutdown switch SW3, key input unit 17 is sent into corresponding key input to microprocessor 18.When the key of key input apparatus 17 input indication operation, microprocessor 18 is the temperature of the kimchi when being detected environment temperature by environment temperature detector RT and determine to handle beginning just.When handling beginning, the temperature of kimchi generally depends in the temperature of washing the pickles time institute water that is added with seasoning matter.When pickles when washing from the beginning, the temperature of salted vegetables estimates that the temperature that equals by environment temperature detector RT detects deducts 3 ℃ when handling beginning, because water temperature is less than about 3 ℃ of atmospheric temperatures greatly.Salted vegetables temperature when afterwards, microprocessor 18 begins according to the processing of estimating is by means of select a kind of salted vegetables processing controls mode of determining from various predetermined salted vegetables processing controls modes.When using processing of circuit salted vegetables shown in Figure 3, comprising that 7 are handled under the condition that begins temperature, 4 kinds of salted vegetables kinds and 5 kinds of tastes, then always have 140 salted vegetables processing controls modes, as shown in Figure 4.In Fig. 4, the salted vegetables temperature when beginning is handled in the representative of left hurdle, middle column is represented the salted vegetables kind, and the taste kind is represented on right hurdle, i.e. the seasoning degree.
The process of kimchi processing controls mode is determined in explanation now.When the user uses menu key to select required kimchi kind and uses the taste operating key to select required taste, then determine suitable treatment temperature according to the kind and the selected taste of selected kimchi.The temperature of kimchi changes the time of processing during simultaneously, according to the processing beginning.For example, when the kimchi temperature when handling beginning is the high temperature in summer, even the processing time of being got to selected also be short with a kind of salted vegetables with a kind of taste.On the contrary, when the kimchi temperature when handling beginning was the low temperature in winter, the selected processing time was then long.Thereby the temperature of best processing time according to kimchi when handling beginning changes.According to the present invention, for example, one group of temperature range comprises: be not more than 13 ℃ scope, 13 to 17 ℃ scope ..., and 26 ℃ scope, be used for being scheduled to determine earlier to depend on the processing time of the salted vegetables temperature when handling beginning, even to kimchi of the same race with a kind of taste.
Afterwards, microprocessor 18 is according to above-mentioned predetermined kimchi processing controls mode, and the control kimchi is handled the driving of the windscreen 14 of the driving of heater 6 and process chamber 4, thereby carries out suitable processing.At this moment, microprocessor 18 is exported a high level signal at its output port PA2.This high level signal is delivered to phase inverter 13, and it then makes the signal of receiving become low level signal.As a result, outside 12V voltage is added on the coil of relay R Y3, thereby the coil midstream overcurrent transfer closure state to so as to making relay R Y3.At this moment, windscreen motor 14A is energized, so as to making windscreen 14 closures.Thereby make and do not have cold air to infeed in the process chamber 4.Because microprocessor 18 is exported high level signal periodically at its output port PA1, the relay R Y2 that the control salted vegetables are handled heater 6 also is activated periodically in the mode that is similar to the relay R Y3 that controls windscreen motor 14A.As a result, salted vegetables are handled heater 6 and are energized periodically, thereby make the temperature of salted vegetables process chamber 4 reach predetermined temperature.Under this temperature, carry out the processing of kimchi.
During kimchi is handled, the LED of microprocessor 18 control display unit 9, thus show ongoing each treatment step.That is, microprocessor 18 shows that by the first step → → the five step of → the four step → the three step second step control shows treatment step by LED.After salted vegetables were handled, the LED that is used to store demonstration was luminous, finished so that show processing procedure.
After finishing processing procedure, microprocessor 18 makes salted vegetables handle heater 6 outages.Then, salted vegetables process chamber checkout gear 16A detects the temperature of process chamber 4, and the temperature that records is sent into microprocessor 18.According to the temperature that detects, microprocessor 18 control relay RY1 and RY3 are so that drive control cooling fan motor 12A and process chamber windscreen motor 14A suitably.Like this, kimchi process chamber 4 maintains under about 3 ℃, thereby is suitable for storing the salted vegetables of handling.Because its detailed description of Therefore, omited is known in the operation of the temperature detection of temperature-detecting device 16.
On the other hand, when the user need remove above-mentioned salted vegetables processing procedure, but push/more than the releasing once.Utilize this operation, just removed the processing procedure of kimchi.Next carry out the storage operation of kimchi.
Be clear that by above-mentioned the invention provides a kind of method of handling kimchi, it can be according to the kind of kimchi.The taste that the user likes and when handling beginning kimchi temperature and the processing controls mode of the various kimchis done is carried out the optimization process of various kimchis, thereby obtain the taste that the user likes.
Though described embodiments of the invention for illustrative purposes, those skilled in the art can make various remodeling, increase and replacement, and do not break away from the design of appended claim.
Claims (3)
1, a kind of method of handling kimchi comprises the following steps:
Determine treatment temperature according to the kind of wanting processed kimchi and the taste of needed kimchi;
Estimate the temperature when kimchi is handled beginning, and pre-determine the processing time according to the temperature of the kimchi of estimating;
Under predetermined treatment temperature, kimchi is handled the predetermined processing time; And
The kimchi that stores processor is crossed under predetermined storing temperature.
2, according to the process of claim 1 wherein that the described step that pre-determines the processing time comprises the following steps:
Pre-determine one group of temperature range of handling the kimchi when beginning;
According to the kind of wanting processed kimchi and required taste, pre-determine one group of processing time for each predetermined temperature range;
In predetermined temperature range, select corresponding to the temperature range of handling the kimchi temperature of estimating when beginning; And
From the predetermined pre-determined process-time relevant with selected temperature range, definite corresponding to kimchi kind and the processing time of required taste.
3, method as claimed in claim 1, the step of wherein storing kimchi is carried out when stopping to handle the step of kimchi.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1212/94 | 1994-01-24 | ||
| KR1019940001212A KR100218421B1 (en) | 1994-01-24 | 1994-01-24 | Fermentation method for kimchi |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1111956A true CN1111956A (en) | 1995-11-22 |
| CN1092498C CN1092498C (en) | 2002-10-16 |
Family
ID=19376123
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95101351A Expired - Fee Related CN1092498C (en) | 1994-01-24 | 1995-01-24 | Method for seasoning kimchi |
Country Status (8)
| Country | Link |
|---|---|
| US (1) | US5536515A (en) |
| JP (1) | JP2705909B2 (en) |
| KR (1) | KR100218421B1 (en) |
| CN (1) | CN1092498C (en) |
| AU (1) | AU671399B2 (en) |
| DE (1) | DE19501807A1 (en) |
| IT (1) | IT1273440B (en) |
| TW (1) | TW281625B (en) |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100265214B1 (en) * | 1997-11-15 | 2000-09-15 | 황한규 | Fermentation control method of kimchi refrigerator |
| JP3041337B2 (en) * | 1998-02-16 | 2000-05-15 | マンドー クライミット コントロール コーポレーション | Pickle refrigerator operation control method |
| KR100265215B1 (en) * | 1998-02-23 | 2000-09-15 | 황한규 | Kimch fermentation storing control method |
| KR20000055093A (en) * | 1999-02-03 | 2000-09-05 | 윤종용 | Apparatus and method for cold storage of kimch'i store house |
| KR20000059584A (en) * | 1999-03-05 | 2000-10-05 | 윤종용 | Apparatus and method for operation of kimch'i store house |
| KR100321248B1 (en) * | 1999-03-10 | 2002-01-19 | 윤종용 | Control method for operation of kimch'i store house |
| KR100321247B1 (en) * | 1999-03-10 | 2002-01-19 | 윤종용 | Control method for operation of kimch'i store house |
| KR20010091573A (en) * | 2000-03-16 | 2001-10-23 | 황한규 | Method for controlling kimchi chamber |
| KR100382512B1 (en) * | 2000-03-18 | 2003-05-09 | 주식회사 대우일렉트로닉스 | Method for controlling of fermentation of a refrigerator |
| KR20020063749A (en) * | 2001-01-30 | 2002-08-05 | 만도공조 주식회사 | Method for controlling kimchi chamber |
| KR100484979B1 (en) * | 2002-10-09 | 2005-04-25 | 위니아만도 주식회사 | Method for controllimg ripening of kimchi storage |
| KR100510846B1 (en) * | 2002-11-11 | 2005-08-30 | 위니아만도 주식회사 | Kim-Chi Storage |
| KR102548435B1 (en) | 2015-12-30 | 2023-06-28 | 삼성전자주식회사 | Meat aging apparatus, meat aging method thereof, meat aging system and refrigerator |
| CN109077215A (en) * | 2018-07-25 | 2018-12-25 | 广西罗城老娘菜食品有限公司 | Pickle product dryer |
| CN115507596B (en) * | 2021-06-07 | 2024-04-19 | 青岛海尔制冷电器有限公司 | Refrigerating and freezing device and control method thereof |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR890001565B1 (en) * | 1986-08-26 | 1989-05-08 | 삼성전자 주식회사 | A control method and an apparatus of cold and hot storage for fermentation |
| KR900006416B1 (en) * | 1988-05-27 | 1990-08-31 | 삼성전자 주식회사 | Micro censsor based kimchi for mentor |
| US4985258A (en) * | 1988-12-22 | 1991-01-15 | Cultured Foods Corporation | Pickling kit and process |
| KR950010400B1 (en) * | 1990-08-16 | 1995-09-16 | 삼성전자주식회사 | Control method for fermentation and preservation of the kimchi refrigerator |
| GR920100299A (en) * | 1991-08-02 | 1993-06-07 | Johnson & Johnson Inc | Method for enhancing the public acceptance of a disposable absorbent core and the resulting product. |
| KR960004503B1 (en) * | 1991-09-26 | 1996-04-06 | 삼성전자주식회사 | Refrigerator for kimchi |
| KR940005572B1 (en) * | 1992-02-01 | 1994-06-21 | 삼성전자 주식회사 | Apparatus and method for controlling kimchi in the kimchi refrigerator |
-
1994
- 1994-01-24 KR KR1019940001212A patent/KR100218421B1/en not_active IP Right Cessation
-
1995
- 1995-01-17 TW TW084100371A patent/TW281625B/zh active
- 1995-01-21 DE DE19501807A patent/DE19501807A1/en not_active Withdrawn
- 1995-01-23 AU AU11354/95A patent/AU671399B2/en not_active Ceased
- 1995-01-23 JP JP816995A patent/JP2705909B2/en not_active Expired - Fee Related
- 1995-01-23 US US08/376,825 patent/US5536515A/en not_active Expired - Lifetime
- 1995-01-23 IT ITMI950106A patent/IT1273440B/en active IP Right Grant
- 1995-01-24 CN CN95101351A patent/CN1092498C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| KR100218421B1 (en) | 1999-09-01 |
| US5536515A (en) | 1996-07-16 |
| ITMI950106A0 (en) | 1995-01-23 |
| KR950023307A (en) | 1995-08-18 |
| TW281625B (en) | 1996-07-21 |
| IT1273440B (en) | 1997-07-08 |
| CN1092498C (en) | 2002-10-16 |
| ITMI950106A1 (en) | 1996-07-23 |
| AU1135495A (en) | 1995-08-03 |
| AU671399B2 (en) | 1996-08-22 |
| JPH07264972A (en) | 1995-10-17 |
| JP2705909B2 (en) | 1998-01-28 |
| DE19501807A1 (en) | 1995-07-27 |
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